Original Raclette Recipe
This traditional and simple raclette recipe should be the first
you try on your raclette grill. If you like this recipe you will
love our raclette
recipe book. It is packed with plenty of recipes to enjoy with
your raclette grill.
For 4 Persons.
- 8 small/medium potatoes
- 700g Raclette Cheese
- 1 jar pickled gherkin cucumbers (cornichons)
- 4 small onions (or shallots)
- 24 slices salami or ham
- freshly ground pepper
Other optional ingredients:
leg ham, prosciutto (thin Italian ham), pepperoni(spiced salami),
tomatoes, pineapple, capsicum, prawns, fresh or dried herbs, avocado,
onions, marinated chicken/beef, mushrooms, celery, asparagus,
olives, crusty bread, or salads.
- Brush potatoes under running water and place in microwave-proof
bowl half filled with luke warm water and cook on high for 6
mins in their skins. Alternatively you can boil the potatoes
on the stove top in a pot filled with water for approximately
18mins on high.
- Remove the rind (outer surface) from the cheese. You will
need a sharp knife to remove the rind. Once the rind is removed
slice 2mm thick slices (thinner if preferred) from the block
using a knife or wire cheese slicer. Place on a serving dish,
cover with plastic wrap and refrigerate until required.
- Arrange gherkins, onions and salami/ham on a platter and
set aside until required.
- When ready to serve, set table and place raclette grill in
the centre of your table and placed cooked potatoes on top of
raclette grill in metal bowl or saucepan with lid to keep warm
and place gherkins, onions and cheese on table.
- Turn raclette grill on to begin to heat up (takes only a
minute or two). Each guest takes a slice of cheese, places it
in their pan and slides it under the raclette grill to melt.
It takes approximately 2 mins to melt to a creamy consistency
and 3 mins for a more crispier top. In the meantime take a potato,
place onto your plate and cut it into a few pieces and take
out the pan from under the grill once it's reached it's preferred
consistency and hold the pan onto its side to scrape the cheese
out using your wooden spatula. Non- stick pans will allow the
cheese to just slide off.
- Season to taste with freshly ground pepper.
- The rind of raclette cheese may be hard to cut through with
conventional cheese wire cutters. As you hack away at the rind
with your sharp knife be careful to remove just a little of
the outer surface of the cheese. It can be quite tricky. We
didn't say that there wont be any work involved! The vegetable
peeler is handy to remove the curved edge side of the cheese
- Accompanying ingredients (gherkins, onions, herbs, spices
etc.) can also be heated under the grill together with the cheese
at the same time.
- In Australia the most common potato variety is Sebago which
comes brushed (unwashed) or washed (sometimes called "new")
but why not try other potato varieties which are even tastier
-Kipfler : cigar shaped, yellow skin, meaty flesh.
-Nicola : oblong-long shaped, rich yellow skin, yellow flesh.
-Bintje : oblong - long shape, cream coloured skin, light yellow
-Desire :round, pink skin, pale yellow flesh.
- Try baking potatoes wrapped in foil. Bake for 40 mins at 250°C.
For a more chewier skin bake without foil.
Please note: If you like this recipe please also have a
look at our raclette
recipe book, full of mouth-watering recipes like this one!
Copyright © 2003 - 2009 Raclette Australia
Pty Ltd (ACN 112 356 448)
More in this section:
Prawns in Sauce
Fruity Berry Tarts
Coconut Fish Parcels
Our new model is out: The
Petite Raclette Grill, a great raclette grill for small
Get our Raclette
Cookbook and enjoy your next raclette party like never before!
Have a look at our raclette grill models The
Gourmet or The
Entertainer. What a fun way to entertain up to eight dinner